Kolsch--How fast?

[Kazi the Younger]

I brewed Jamil's Kolsch recipe last weekend--used a bunch of healthy Wyeast 2565--pitched @ 60, now
it's fermenting 62-64 degrees. Fermentation is good and strong (appearing).

Ideally, I'd like to have this beer ready by Christmas. Am I being overly ambitious to have this beer finished in 4 weeks? I was figuring a week and a half for primary, 2 weeks lagering and then fast carbonating for a few days.

How fast have you guys brewed a decent kolsch?

[DannyW]

If you have a filter you can probably get it done that fast. Without one, I say not. That yeast is very powdery and hard to get out of suspension, and it really affects the flavor.

[Kazi the Younger]

Is it possible to filter it out using a silica gel or something like that? If that's not possible, can you direct me to a suitable filter?

Thanks

[DannyW]

I use this, FIL45B from B3

Krotchrott and one of the Austrailians (grod?) has had success with one that looks like this but that made with parts from the hardware store.

[Kazi the Younger]

Thanks. Not sure about dropping $70 bucks though on a filtration system. Maybe at some point.

What about COld Crashing? Will cold temps drop everything out in a few weeks? Like below 40 degrees?

[DannyW]

Gelatin and cold crashing will certainly help. Another trick, if you have the cold storage space, is to lay the keg (preferably one with a straight dip tube) on its side in the fridge with the gas post on the bottom. It will clear much faster because everything only has to fall a max of 8" rather than the 24" if it was upright. Then you rack or bottle from the gas port with CO2 hooked up to the beer port. The small rise of the short tube will keep it sediment free.

[cmgray]

It'll be close by Chrismas, but 2 or 3 weeks after is when it should start getting really good. I brewed Jamil's kolsch April 20th and it was finally starting to taste good by the end of May and it was at it's peak mid June. (just in time to get a gold at the so-cal championships )